Mexican Chocolate Cupcakes with Cinnamon Frosting
- 25⅞ g plain flour
- ⅛ tsp cayenne pepper
- ⅓ tsp ground cinnamon
- ¼ tsp baking soda
- ⅛ tsp salt
Sift the flour in a bowl and combine cayenne pepper, ground cinnamon, salt and baking soda and set aside.
- 14⅛ g unsalted butter
- 27⅞ g granulated sugar
Cream together butter and sugar, until light and fluffy.
- ⅛ eggs
Add the eggs and continue beating the mixture, till combined.
- 8⅓ ml vegetable oil
- ⅛ tsp vanilla extract
Add the vegetable oil and vanilla extract and continue beating.
- 3⅓ g sweetened cocoa powder
- 20⅞ ml warm water
Dissolve the cocoa powder in warm water.
Alternatively add spoonfuls of the flour mixture and dissolved cocoa into the cake batter and combine well.
Preheat the oven to 180°C (160 fan oven) and line cupcake tray with cupcake cases.
Spoon in the batter to the cupcake cases (fill halfway through, as the batter rises when baking).
Bake for 15-20 minutes, or until a toothpick is inserted and comes out clean.
Once baked, place the Cupcakes in a cooling rack to cool.
- 25 g powdered Sugar
- 12½ g unsalted butter
- ¼ tsp vanilla extract
Make the icing: cream together the butter and power sugar (depending on the quantity and consistency, change the amount of butter and powdered sugar).
- ⅜ tsp ground cinnamon
Mix in the vanilla extract and ground cinnamon (quantity of Cinnamon dependent on your taste preference) and spoon in or pipe the icing to the cupcakes.